On the Menu tonight:
| Blackboard Specials |
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| Dinner Menu |
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L E M E N U
This menu is representative of our current menu and is updated frequently.
Some selections may have changed by the time you join us for dinner.
Monsieur Kobi Perdue, Chef de Cuisine
C A V I A R
From sturgeons farm raised for the famous Petrossian House in Paris, one of the best caviar we’ve tasted since the fall of the Russian Empire
Petrossian Royal Ossetra is served by the taste (two blinis) or by the Ounce, alongside iced Tito’s vodka
Let us buy you dessert!
(see below)
Soupes et Salades:
Soupe du Jour 14.50
Today’s soup
Soupe à l’ Oignon “Les Halles” 15.50
French onion soup with melted Gruyère as served in Paris
Salade Santé 15.50
Avocado, grapefruit, sweet potato, goat cheese on arugula with candied pecans, maple vinaigrette
Salade d’Endives et la Soupe du Jour 15.50
Belgian endive, poached pear, Roquefort crumbles, grapes,
with buttermilk and Roquefort vinaigrette served together with a cup of soup of the day
Salade Grand-Père 5.00
Our original house salad of Boston lettuce in a classic French vinaigrette with walnuts and lardons is available
if you want a touch of greens in between courses.
Hors d’Oeuvres et le Fromage:
Foie Gras de Canard Poëlé 18.50
Seared duck foie gras, poached pear and pumkin butter, pumpkin seed brittle, spiced brioche
A delicious Sauternes is available by the glass ($9.75) to accompany your foie gras
Our Country Duck Pâté Maison 16.50
A Saint-Emilion and now Paris 7th specialty since our first day: House made duck pâté served with French condiments and toasted baguette
Les Escargots à la Bourguignonne 16.50
Half dozen snails in our flavorful garlic butter
Filet Mignon Tartare 15.50
A good steak tartare should always be on a French menu. We prepare ours “à la minute” from Prime beef tenderloin
(Note: the beef is raw). You can also order it as a main course $32.50
Plateau de Fromages 18.50
Four imported cheeses, fruits and nuts, marinated cherries and fig compote. Can be served as a first course or “à la Française”: after the meal
Saint-Jacques du Chef 18.50
Jumbo sea scallops flown in from Cape Cod. Check the blackboard for tonight’s preparation
Scallops can also be prepared as a main course (dependent on availability) 38.50
Hors d’Oeuvres du Jour
More appetizer choices on the blackboard $17.50 unless otherwise indicated
Plats de Résistance / Main Course
SAINT-EMILION’S CANARD RÔTI ORIGINAL 37.50
Our famous 1985 recipe : Wood-roasted duck, honey-coated, presented on young spinach leaves and orange sections tossed in Xéres vinaigrette. Served with pommes frites
CANARD EN DEUX FAÇONS 42.50
Duck prepared two ways: Moulard duck breast seared like a steak alongside duck leg confit,
sauce Bordelaise, lentils du Puy and Armagnac macerated plums
BOURGUIGNON DE PLAT-DE-CÔTES 37.50
Angus beef short ribs slowly braised in red wine with mushrooms, carrots, pearl onions
FILET DE BŒUF 42.50
USDA Prime beef tenderloin, forest mushrooms fricassée, black garlic sauce, parsnip purée and parsnip chips (no well-done please)
CUISINE DU MARCHÉ & POISSONS DU JOUR
Chef Kobi’s Cooking of the Market and Today’s Fresh Fish
Ask your waiter or consult the blackboard. ($37.50 unless otherwise indicated)
CARRÉ D’AGNEAU 37.50
Grilled lamb chops with roasted Brussels sprouts and jewel yam pavé, sauce Robert (mustard demi-glace) and golden raisin mostarda
SOLE DE DOUVRES MEUNIÈRE 62.50
One of the best (and most expensive) fish, our Dover sole* is cooked whole, filleted for you, finished with lemon butter and parsley
(*When available. Limited to two orders per table)
You enjoyed an appetizer and a main course? Let us buy you dessert!
To each guest having an appetizer (or soup or salad* – *except house -) and a main course, Paris 7th is happy to offer a complimentary sweet treat from our dessert menu. Waiter can explain.
The menu is priced “à la carte”. Split main course: add $7.50 – Sales tax and gratuity are additional
Most dishes are cooked at the order from fresh ingredients. Let us know if you have a special dietary need.
Les Desserts
CRÈME BRULÉE et ŒUFS A LA NEIGE
classic crème brulée paired with floating island on English custard
BRANDY ICE
if you prefer your dessert in a liquid form: ice cream blended with brandy and cream de cacao
GLACES MAISON
our pantry chef likes to make ice cream – inquire about today’s flavor
The desserts above are complimentary when you have an appetizer and a main course (see menu).
The desserts below have a small supplement.
The “à la carte” base price of a dessert is $11. (plus supplement if applicable)
TUILE AUX MÛRES supplement 3.00
mixed berries warmed in raspberry liquor with fromage blanc in a crunchy pistachio-coconut “cup”
MARQUISE AU CHOCOLAT supplement 3.00
milk chocolate mousse and dark chocolate chiffon cake in a chocolate shell over sea salt caramel sauce
ASSIETTE DE FROMAGES supplement 6.00
four imported cheeses presented with fruits and nuts, marinated cherries, fig chutney, baguette
SOUFFLÉ DU JOUR supplement 4.00
classic French soufflé. Check with your waiter for today’s flavor.
Thursdays to Saturdays only. Requires pre-ordering, limited availability.
Restaurant Week Menu
Hors d’Oeuvres:
Saumon en Escabèche
quickly marinated fresh salmon with capers, shallots olive oil
Soupe ou Salade ?
choice of: Soupe du Jour, Onion Soup or Salade Grand-Père (house salad, vinaigrette)
Escargots Bourguignonne
half a dozen snails in garlic butter
Steak “Chartare”
beef charred rare with pine nuts, olives, capers
Plat de Résistance:
CÔTES D’AGNEAU
grilled lamb chops with French lentils
POISSON du JOUR
today’s fresh fish in a classic French preparation
LE BŒUF ET LE CRABE
beef tournedos and Maryland crab cake
CANARD BRAISÉ AUX ÉPICES
braised duck thighs in Winter spiced red wine
Dessert:
Tarte Tatin
“upside down” apple tart
Brandy Ice
Brandy, Crème de Cacao, Ice Cream
Gâteau au Chocolat
chocolate mousse cake, red fruit coulis
Fixed priced menu at $49, tax and gratuity are not included. No changes, no substitution, this menu cannot be split.